Friday, February 25, 2011

Food Storage Friendly Friday – Meal Idea and tip of the week

Today’s tip is for substituting applesauce for the fat in your recipes. Here are some guidelines. Experiment and see what you come up with. If you have a favorite applesauce substitution, we’d love to hear about us. Leave a comment and tells us about it.

Tips for using applesauce as a substitute for butter or oil to cut the fat in baking:

It's usually a 1:1 ratio. It works best in baked goods such as, quick breads, muffins etc. Generally the best way to know is to experiment because there is generally a slight change in texture. So, for example if you need 1 cup of butter start out with half butter half applesauce. If it works, next time do a little more applesauce etc. Although fats add richness and texture, the primary job of a fat in a recipe is to keep the flour protein from mixing with the moisture and forming long strands of gluten—a reaction that would give cake the texture of rubber. That’s why it’s so important to keep the liquid and dry ingredients separate until the very end, and to mix them together very gently by hand. When you substitute applesauce, it’s even more important to work the batter gently, and as little as possible, in the final mix.
Applesauce tips:
* Use unsweetened applesauce, or reduce the amount of sugar in the recipe if you use sweetened applesauce.
* Measure applesauce in a liquid measuring cup.
* Use a hand or stand mixer to thoroughly combine the applesauce with the other liquid ingredients (egg, flavoring), then blend the liquids with the sugar. With a large spatula, carefully fold the dry ingredients into the mixture until just combined.
* The finished product will be moist. Don’t alter the time for cooking because low-fat recipes dry out when they’re over-cooked.

The recipe of the week is a great one for this time of year. I am of the mind that you can’t have too many good soup recipes. This one was emailed to me by Sara J. from Utah. She says she makes this recipe with both fresh potatoes and corn and also food storage items and says her family likes it either way. I’d love to print your favorite food storage friendly recipe here. Email it to me at Thanks for the recipe Sara.

Chicken Corn and Potato Chowder
3 c. chicken broth
1 T. dehydrated chopped onion
¼ t. pepper
1 t. salt (or less to taste)
½ t. dried parsley
2 potatoes, diced, or 1 c. dehydrated potato dices
1 c. cooked and cubed chicken or 1 can chicken breast
1 can evaporated milk
¼ c. flour
1 can corn, drained
In large pan, mix broth, onion, pepper, salt, parsley, and potatoes. Bring to boil; reduce heat and simmer until potatoes are tender. In small bowl, mix milk and flour; add slowly to pot, stirring constantly. Cook until thick, and then add corn. Simmer for 10 minutes. This recipe is very creamy. Y:4-6 servings

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